Nathan Sears and Adam Hebert quietly opened The Radler to the public last night, marking the first opening of the multiple hospitality projects going into that stretch of Milwaukee Avenue. They are currently BYO and are expecting to acquire the liquor license by the end of the week.
While Hebert says more additions are coming to the 167-seat open space reminiscent of a German beer hall, the main dining area is filled with weighty communal tables, two-tops and four-tops; all tables and stools are built by Hebert's father. Street art that once graced the plywood outside now hangs on the brick walls within. Beer stickers on bathroom stalls give it a neighborhood feel.
The long bar, under a 120-year-old beer ad mural on the south wall, holds multiple taps on three stems painted with colors from the German flag. Italian glassware bearing The Radler logo sits on shelves and three Radler clocks decorate the woodwork.
Chef Sears (Vie) is offering a selection of house-made sausages, Bavarian plates, and sides. His first menu below (expect seasonal changes) features boarwurst, fried hamhock with fresh grated horseradish, German onion pie, and daily-baked pretzels. The beer list will eventually feature 100-150 bottles and a selection of vintage brews in addition to the taps, cocktails, and radler.
Reservations will only be accepted for parties of eight or more. Expect brunch service within two months and D.A.S., the separate private tasting menu-only concept in the rear, to open in March.
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